Homemade Chocolate Syrup

I don’t know about you but when it comes to chocolate I take things very seriously. If you don’t, believe me, I always have a 5lb bag of cocoa powder on hand that I use for just about everything.

Making chili? Cocoa Powder.

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Only have vanilla ice cream? Cocoa Powder.  

Need an energy boost? Cocoa Powder.

Not only is it delicious, but the benefits are out of this world good! It is a great source of magnesium and potassium, gives you a little kick of caffeine, and is believed to promote better digestion!

Chocolate is good in any situation, and I came up with this recipe after having a kick for chocolate chip pancakes but didn’t have any on hand. When I was younger we would go to a breakfast spot where their chocolate chip pancakes had just the chocolate chips sprinkled on top, so they would melt and cover your pancakes like butter! I wanted to recreate this, and figured that with cocoa powder and a little sweetener I could rule the pancake world!

This recipe has a strong cocoa flavor so if you need to tone it down feel free to add a little bit more almond milk or honey, but be careful because it will make the consistency more runny than syrup-like.

So without leaving you hanging, here is the recipe!

Ingredients

  • 1/4th cup cocoa powder

  • 3 tbsp. honey or maple syrup

  • Pinch of salt

  • 3 tbsp. almond milk

Directions

Combine all the ingredients. Mix using a fork or small whisk until smooth.

Pour on top of pancakes, blend into milk for chocolate milk, top on ice cream or just eat it straight from the jar!  

Thank you for stopping by, let me know how you like the recipe in your comments below!

Love always,

The chocolate fanatic, Sonya Peacocke

Easy Homemade Oat Milk

I don’t know about you, but when it comes to alternative milk, I am a believer in almond milk! Once I heard how delicious Oat milk was, I'll admit I was a little skeptical. When I tried it in a latte my feelings changed, and then I learned it was extremely easy and CHEAP to make at home!

After some research, I saw that a lot of people struggled with the milk ether being too slimy, watery or bland. So I rolled up my sleeves, searched the internet and got to testing recipes!

Since I don't own a cheesecloth, I found that an even better method was to use a dish towel! This material is thicker and doesn’t let through any of the pulp that makes the milk slimy. Thankfully I have dishcloths and I even found one that I had not used…more than once!    

To solve the flavor and texture trouble I chose to use less water and more sweetener than originally because I found that it was creamier and a better taste!

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So for your amazingly delicious, homemade gluten-free oat milk here are your directions!

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Ingredients

  • 1 cup gluten-free oats

  • 3 cups of filtered water

  • 2 dates

Directions

Combine all of the ingredients into a high powered blender

Blend on high for 30 seconds

Strain through a Dishcloth 

Store in the fridge up to 6 days.

Use for drinks, baking, cooking or just drink it straight! 

Note* you can add in pumpkin spice or vanilla for some fall flavor!

Thank you again for stopping by! 

Yours truly, 

Sonya Peacocke

On the Go Raspberry Baked Oatmeal

I don’t know about you, but when it comes to breakfast whatever is quickest or easiest isn’t that appealing. And with the start of school and mornings getting busier and busier I decided it was a good time to create a simple fun and delicious on the go breakfast that both you and the whole family will enjoy!

These raspberry baked oatmeal bars are a super easy option as you make them the night before, store in the fridge and serve as bars in the morning. You can use them as an on the go breakfast, snack, topping for yogurt, or even with a little vanilla ice cream for dessert!

Not to mention that if you’re giving this to little hands in the morning it’s not a crumbly dry bar so the mess in the minivan is minimal! It is also a recipe that can be tweaked to match your taste! I use raspberries in this recipe, but you could easily switch it out for blueberries, blackberries, or your favorite dried fruit!

I use chocolate chips in this recipe, but you could sub for cacao nibs! The amount of honey is also optional! I find that feeding it to little ones it’s better to keep the honey and mini-chocolate chips in, but as an adult, I don’t mind having them be a little less sweet.

SO now that we have established how awesome these bars are here is the recipe!

Ingredients

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· 2 cups Oats

· 2/3rd cup chopped dates (about 5 dates)

· 1/4th cup honey

· 2 eggs

· ½ cup nut butter

· ½ cup nut milk

· ¼ cup Chia seeds

· 1/3rd cup cacao nibs or mini chocolate chips

· 1tsp baking powder

· 1 cup raspberries (I used frozen raspberries)

· Pinch of salt

· 2 tsp Cinnamon

Instructions

Pre-heat the oven to 350 F.

Mix all of the dry ingredients, including the raspberries and dates.

In a separate bowl whisk the eggs and milk together and then combine with the dry ingredients.

Add in the honey and nut butter and mix until combined.

Pour into a 9x9 pan and bake for 30-35 minutes.

Let cool, cut into squares and serve, or wrap individually for an on the go breakfast or snack!

Enjoy!

Thank you again for stopping by!

-Sonya Peacocke

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Dairy Free No-Churn Chocolate Ice Cream

For me Ice Cream is a 24/7 365 day a year food group, but now that it is pushing 100 all over the country I guess you could say it was a good time to let you in on my secret healthy No-Churn Ice Cream!

For starters, it is dairy-free, gluten-free and refined sugar-free so everyone can enjoy it! Just make sure you leave some wiggle room for freezing (it took about 6 hours) and you are gold!

Ingredients

·         2 cups coconut ice cubes

·         ½ cup Almond Milk

·         1/4th cup Honey

·         3 Tbsp. Cocoa Powder

·         Pinch of salt

·         1/4th Cup Nut Butter    

Instructions

·         Blend all the ingredients and put in a container. Freeze for about 6 hours, until solid.

·         Serve by itself, or top with some goodies like chocolate chips and coconut!

·         Grab a spoon and enjoy!

Simple Healthy Taco Salad

I don’t know about you, but when it comes to feeding people I am over the moon thrilled when people like what I have created. Even if they are happy of a can of soup, it brings me joy to see people enjoy a meal.

Thankfully I don’t serve canned soup that often and can rely on places like my local farm stand to make mealtime a little bit more interesting! Tonight I was inspired by the beautiful limes I had picked up and decided that in honor of Taco Tuesday I would create a Mexican inspired feast!

Here is the perfect recipe to serve your family or use for meal prep!

Simple Healthy Taco Salad – feeds 4

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Ingredients

• 1lb ground beef

• 1 cup uncooked rice

• ½ pepper

• ½ small onion

• ½ can black beans (rinsed)

• ½ cup mushrooms sliced

• Romaine or your choice of greens

• 1 small tomato

• 1 lime cut into wedges

• Grated cheese

• Garlic Powder

• Cumin

• Chili Powder

Salt & pepper

Rice

Cook rice according to directions and set aside

Rinse off the black beans and add to the rice.

Mix into rice the juice of ½ the lime, 2tsp cumin, 1tsp garlic, 1/2tsp chili powder, and salt and pepper to taste.

Vegetables

Chop the vegetables and sauté until cooked through. Adding 1tsp cumin, 1/2tsp garlic, juice of 1 lime wedge, salt, and pepper to taste.

Meat

Brown the meat and season with 1½ tsp chili powder, 1tsp cumin, 2tsp Garlic, and salt and pepper to taste. Set aside

Sides

While the meat is browning shred the cheese, chop lettuce and cut up the tomato. Leave aside for people to customize salad.

You can also get out other options such as cilantro, hot sauce, salsa, avocado and more lime for seasoning!

Serve with a lime seltzer and you have a refreshing meal for the family or use as a meal prep!

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Vegan & Gluten Free Grasshopper Cookie Cups

I don’t know about you, but when it comes down to cookies going gluten-free doesn’t really hold the best options. Thankfully this recipe makes up for all of the moment’s when you questioned a baked good that wasn’t made of flour.

This cookie cup tastes like a chocolate brownie filled with a creamy mint filling that perfectly mirrors the flavors of mint chocolate chip ice cream!

So, without further ado here’s the recipe!

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Ingredients

Cookie Cup

• ½ cup (125g) SunButter

• 1/3 cup (105g) maple syrup

• ½ cup (50g) cocoa powder

• ¼ cup (25g) almond flour

• 1/2tsp baking soda

• ½ tsp salt

Filling

• 1 cup coconut cream

• 1 tbsp. maple syrup (optional)

• 1 tsp mint extract

• 1/8tsp spirulina

• Mini chocolate chips for sprinkling

Directions

Preheat the oven to 350 F. Coat the bottom of a full sized cupcake tin makes about 6-8 cups and bake for 20-25 min to make 6-8. For mini cups the recipe makes 20-24 cup, baking them for 12-15 minutes.

Let cool and then fill with mint cream and top with chocolate chips!

Hope you enjoy!

-Sonya

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Chocolate Raspberry Smoothie Bowl

I don’t know about you but when it comes to the morning I love to start things off with a bang and if you have seen my Instagram stories, you know that means a smoothie bowl! I love that a smoothie bowl tastes like my favorite frozen dessert while still offering you a nutrient dense and fun way to start off your day!

Now, I’m a morning person, so don’t limit yourself to just breakfast with these babes. I like to make the filling by adding fiber, healthy fats, protein and vegetables to make sure that I’m getting a meal that tastes like dessert, but also offers all the nutrients needed for a well-rounded meal!

This smoothie is a go when I am in the mood for something a little less sweet because of the raspberries and non-dairy yogurt. I also add in two optional ingredients, the first being flax to add in fiber. This is so that you can digest the smoothie easier, but you can either skip or use chia seeds instead. The second ingredient is gelatinized Maca root powder, I take this to help balance hormones and it also adds a caramel flavor that’s really good! You can find both of these products by clicking here !

Okay, so now you know all the details, let’s get on to the ingredients list!

Ingredients

• ½ cup frozen banana

• ½ cup frozen butternut squash

• 1/3rd cup frozen raspberries

• 1 cup non-dairy milk

• 1 tbsp. Homemade sunflower butter

• 1 tbsp. cocoa powder

• 1 tbsp. flax meal

• 1 tbsp. non-dairy yogurt

• 1 tsp. Gelatinized Maca powder

• 1 scoop protein powder (not shown)

Directions

• Blend it all up

• Pour into an aesthetic bowl and top appropriately…aka with all your favorite goodies!

• Enjoy!

So there you have it folks, an easy, delicious and nutritious way to start your day off right!

Let me know what you guys think in the comments below and show some love by hitting that like button!

Thank you so much for stopping by

Love always,

Sonya

Quick and Easy Vegan SunButter Chocolate Mousse // Valentines Day

I don’t know about you guys, but when it comes to Valentine’s Day treats the options are endless. The problem is that these options are usually not so much dairy free and gluten free. Plus making something is more of a romantic gesture then a store bought box of chocolates (Not that I will ever say no to them).

So in order to combat the issue at hand my friend and I came up with a gluten, dairy free, chocolate filed and EASY recipe to whip up for your special someone.

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So, now that you know how much you need this recipe in your life this Valentine’s Day, or any day, here it is!

Ingredients

·         1 Cup Coconut (Or Greek ) Yogurt

·         1/4th Cup Creamy SunButter

·         Pinch of Salt

·         2 Tbsp Cocoa Powder

·         Sliced Strawberries

·         Chocolate Chips  

Mix the yogurt and sun butter together and spoon half of the mixture into jars. Add in cocoa powder and salt into the other half of the mixture and mix together. Spoon the rest into the jar and then top with strawberries and chocolate chips. Serve to your special someone, and enjoy!  

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Vegan Sunflower Butter Chocolate Pie

Vegan Sun Butter Chocolate Pie

I’m not sure about you guys, but when it comes to the holidays the most important thing is of course family, but the second most important is always dessert! I always loved making fun new treats, but this became a bit harder to recreate when I went dairy and gluten free. I was determined to remake some boss desserts so that when my healthy treats came out, all else was forgotten.

I have had some really good recipes so far but this one takes the cake. Get it…cake…or pie I guess.

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Anyways, this recipe was inspired by the classic peanut butter pie and I have to say, I ended up liking it better than the classic. SO without further adue here’s the recipe!

Ingredients

Crust

·         1 & 1/2 cup pitted and soaked dates.

·         1 tsp. salt

·         1 cup oats

·         1 tsp. vanilla  

·         2 tbsp. coconut oil

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Sun Butter Layer   

·         1 & ½ cup sun butter

·         2 cups whipped coconut cream ( I used a store bought brand but you can make your own as well!)

·         1 tsp. vanilla  

·         3 tbsp. maple syrup

        Chocolate Layer

·         3/4th cup cocoa powder

·         1 cup whipped coconut cream

·         1 tsp. vanilla

·         1 tsp. salt

·         ½ cup pitted and soaked dates   

·         1/4th cup date water

 

Directions

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For the crust soak the dates in hot water for about 15 minutes or let soak overnight in the fridge. Save the water for the individual layers.

Pulse all ingredients for the crust together and then press into the pie plate. Let set in the freezer while you make the layers.

For the Sunflower Butter layer use a mixing bowl and fold ingredients together until combined. Pour into pie pan and let set in the freezer.

For the chocolate layer blend all ingredients until fully combined. Add in more of the date water if needed to blend but make sure the moisture does not become watery, but keeps a thick and creamy consistency.

Pour in the last layer and let sit in the freezer.


Top with your favorite toppings such as nuts, coconut, chocolate, ice cream etc.

Here I used coconut whipped cream and shaved dark chocolate!

Bring to your next party and watch your guests as they stare in awe of this beautiful creation!

and THEN enjoy.

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Homemade Paleo Chicken Nuggets - Gluten Free

I don’t know about you guys, but sometimes when I get a little ah...hangry at night all I can think about is ordering dominos gluten free pizza without the cheese. I then realize how terrible that actually sounds and I begin to think a little straighter. The problem is that I usually still want to something resembling junk food because it’s quick calories that taste fantastic.

Thankfully in my most recent moment of hangry junk food craving moments, I realized that chicken, gluten-free flour, and ketchup were about to become my best friends.  

This is my recipe for healthy Chicken nuggets. I want to give a shout out to the hunger inside of me to help motivate this nugget of gold.

Ingredients

·         1 lb. chicken breast

·         ½ cup coconut flour or almond flour

·         2 eggs  

·         1 tsp. Turmeric   

·         1 tsp. Onion

·         1 tsp. Cumin

·         1 tsp. Garlic

·         Salt & pepper

THAT’S IT

Instructions

·         Cut your chicken into roughly 1-inch cubes.  

·         Combine coconut flour and spices together.   

·         Whisk the eggs together in a separate bowl.  

·         Dip the chicken in the egg mixture then into the flour mixture.

·         Cook chicken over medium heat with coconut oil until cooked through and outside is crispy.

·         Once your chicken is cooked, grab some of your favorite sauces weather it me BBQ, Ketchup, salsa, etc. and enjoy!

This recipe is awesome, but you might end up with a few crumbles in the pan. You can actually save these and use them for toppings for salads, kinda like informal croutons!

Let me know what you think about the recipe, and what your favorite kinds of junk food that you would like to recreate!

Thanks again for reading!

-Sonya Peacocke

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Gluten Free Dairy Free Pumpkin Cookie Dough

I don’t know about you guys, but when it comes to cookies I was always more interested in the dough over than the finished product. Lately I have been making quite a few pumpkin recipes and figured that it was suiting to create a gluten free dairy free and CHICKPEA free pumpkin cookie dough recipe.

My good friend Natalie and I pulled together the idea over iced matcha lattes with you guys in mind!

We created this recipe for those who have sensitive stomachs or want to eat more of a whole food based diet. This is why we decided to use ingredients like coconut flour and sunflower butter and avoided any products containing gluten or dairy!

Now, thanks to my good friend Natalie and my husband Daniel here is a irresistibly good allergy friendly pumpkin cookie dough recipe!

·         2/3 cup Coconut flour

·         3/4th cup Pumpkin

·         1/4th cup Maple syrup

·         1/4th cup Nut/Seed butter

·         1 tsp. Vanilla extract

·         2 tsp. Pumpkin Pie spice

·         1/2 tsp. salt

·         1/4th cup Chocolate chips  

·         1/4th cup chopped Pecans

·         2-4tbsp non-dairy milk (as needed)  

Instruction

·         Mix all of the dry ingredients together.

·         Add in the wet ingredients and mix until combined.

·         Fold in the pecans and chocolate chips or any other of your favorite mix-ins!   

·         Scoop into a bowl and eat with a spoon or put it on top of a Pumpkin smoothie that you can find here !

Thank you again for stopping by and I hope you enjoy!

-Sonya Peacocke

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Vegan Pumpkin Cake

 I don’t know about you guys, but the pumpkin smoothie recipe from Monday just isn’t cutting it. My friend over at Feasting on Fruit and I have worked together to bring you this EPIC vegan pumpkin cake recipe that is sure to make you pumpkin spice dreams come true!

the recipe you can find below as well as a fun video to show you the process! Not only is is simple, but so much fun. We HIGHLY recommend attempting the cake with a friend, because it’s just more fun that way. So grab your flannels, brew some coffee, and get the oven heated up because it’s time to bake some cake.

Ingredients

Cake

·         1 cup pumpkin

·         2 flax eggs ( 2tbsp. flax + 4tbsp. water)

·         2/3 cup coconut sugar

·         2tbsp molasses

·         ½ cup almond milk

·         1tbsp apple cider vinegar

·         2 ¼ cup oat flour

·         1 ½ cup almond four

·         2 tsp. baking powder

·         ½ tsp. baking soda

·         ½ tsp. salt

·         1 tsp vanilla extract

·         1 tbsp. pumpkin pie spice     

Icing

·         1 & ½ Cup raw cashews

·         1/4th cup maple syrup

·         1 tbsp. lemon juice

·         1 tsp vanilla extract

·         1 tsp salt  

·         2-4 tbsp. almond milk or coconut oil, as needed to blend   

 

Instructions

 

·         Preheat the oven to 350F

·         Mix water and Flax and set aside for 10 minutes to make the flax egg.  

·         In a large bowl mix together dry ingredients and set aside.

·         In a separate bowl mix together wet ingredients.

·         Add the dry and wet ingredients together and mix to combine.

·         Oil your baking dish

·         Bake for 35 min at 350F.  

·         While the cake bakes and cools blend together icing ingredients until smooth and creamy. Add in milk and/or coconut oil as needed.  

·         Let the cake cool before adding frosting.

 

Okay now I will go plan my next batch because unfortunately this one was gone in less than a minute by some very willing helpers!

While I do that, grab a friend and give the recipe a go! Of course, don’t forget to let us know what you guys think of this Fall favorite!

Love you all, and thanks for stopping by!

Yours truly,

Sonya  

Pumpkin Pie Spice Smoothie

I don’t know about you guys, but since I live in Florida the term seasons isn’t used very often. We have hot, really hot, don’t go outside, and cold or otherwise known as seventy degrees.  This makes getting into the spirit of fall a little more difficult. You can imagine the dilemma of this New England gone South girl as I see my family and friend up north posting darling photos with their sweaters and fall foliage. 

Because of my dilemma, I have decided to crank up the AC, throw on a sweater and make a pumpkin spice treat that keeps you cool, while satisfying those cravings. Not to mention the benefits of pumpkin including potassium, fiber, and antioxidants! Another win for pumpkin is that it is easy to digest because of its high fiber, low starch, and low sugar content. I added pumpkin to my smoothies, while on the Candida cleanse as a substitute for bananas and it would help keep that creamy and rich texture that bananas provide!

SO without further Aude, here is my fall smoothie recipe!

Ingredients

·         4 frozen cubes of pumpkin

·         2 frozen cubes of coconut milk

·         2 frozen cubes of sweet potato

·         1/4th cup dairy free yogurt

·         3/4th cup milk

·         1 tsp pumpkin spice

·         1/4th tsp. Unrefined Stevia leaf powder or sweetener of choice

·         1 TBS Flax meal  

·         1 TBSP protein powder (Optional)  

Instructions

·         Place all the ingredients in a blender and you know the rest!

·         Oh and don’t forget to enjoy, if you forget about it there will be a melted pool of ingredients waiting for you when you come back. I know because I have been there and it’s not pretty…

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Homemade Sunflower Butter

I don’t know about you, but I like to do things my own way. I don’t like to depend on others or follow exact directions and therefore when it comes to blindly going into the grocery store to buy over priced items, I am not the biggest fan. This is not to say I do not buy groceries, but I like to enjoy the little victories off a non-conformist.

My most recent victory, was creating my own sunflower butter! I had grown tired of purchasing $10 jars of almond butter or going the cheap rout and getting peanut butter which I learned upsets my stomach.

Arrivederci Peanut Butter!

Due to my frustration I decided to try out sunflower seed butter. It ended up being cheap and didn’t upset my stomach, but unfortunately they all tasted like off. To add to my frustration the only ones that tasted good had sugar or was 45 minutes away at different grocery store.  

This brings me to my creating the first batch of sunflower butter ala Sonya!

Here’s the ingredient list,

·         Raw Sunflower seeds

Here’s what you need

·         Oven

·         Powerful blender or food processor 

And that’s it…

To make said sunflower butter all you have to do is…

·         Preheat your oven to 350 Fahrenheit.

·         Place the sunflower seeds on a large baking sheet. I use enough to cover the whole sheet, about 1 &1/2 cups to 2 cups. 

·         Place in oven and toast for about 12 minutes.  

SIDE NOTE: You can skip roasting the sunflower seeds if you buy them pre roasted. Just make sure to check the ingredients. There can be added things like canola oil or salt.

·         Let cool for about an hour and then blend away! This should take about 5 minutes depending on the blender.  

·         Place in an airtight container, but don’t forget to take a sneaky taste!

Overall, if I buy my sunflower seeds in bulk I can get about 2 jars of sunflower butter for only $5. Not only is it cheap and easy, it tastes delicious and you get the joy of knowing exactly what’s in your food!  

Let me know how you liked the recipe or if you have any questions!

Thanks and hope you have a lovely time saving money and showing the non-conformist in you some love! 

-Sonya Peacocke

 

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Raw Vegan Birthday Cake

I don’t know about you, but combining food intolerances and birthday cake means a good amount of disappointment...

That is a disappointment if you don’t start thinking out of the box!

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After the end of my lovely candida diet where sugar was a no go, I was able to incorporate some sweets again and decided that instead of going with anything store bought I would get resourceful!

I had seen a recipe for a raw vegan cake and had been wanting to try one for a long while so I figured it was the perfect time to begin trying! The first year I attempted a double chocolate raw vegan cake, and it turned out smashing. Even my skeptical family members had little to poke fun at because heck, it was awesome. This year I decided to take a crack at it again, only this time with a coconut chocolate cherry Raw Vegan cake!  

Here’s the semi-exact recipe…

Crust

The crust was a last minute scramble of sunflower seeds, walnuts, dates, and a smidge of almond butter, for experiment's sake…

·         1 cup Sunflower Seeds

·         6-7 soaked Dates

·         Pinch of Salt

·         1 cup Walnuts

·         2Tbsp Almond Butter

Blend in food processor until roughly chopped.

Spread mixture evenly across the bottom of a pie dish and place in freezer.

Layer #1

The first layer was simply Cashews, Coconut milk, and Dates for a creamy coconut layer.

For this layer, you will need soaked cashews. You can soak them in cold water for about 5 hours or in hot water for 2 hours.

·         1 cup soaked Cashews

·         5 soaked Dates

·         1/3 can full-fat Coconut milk

·         1 tsp Vanilla

Blend together and spread evenly in pie pan, then place in freezer.

Layer #2

The second was the same coconut, cashew dates but to flavor it I added about 3/4th cup frozen cherries. This layer would have been awesome with a hint of lemon juice.

·         1 & ½ cup soaked Cashews

·         5 soaked Dates

·         1/3rd can full-fat Coconut milk

·         3/4th cup Frozen Cherries

·         2 tsp Lemon juice

Blend it like it’s hot, but store it in the freezer…

Layer #3

The third layer was again coconut, cashew, and dates with about ½ cup cocoa powder and a pinch of salt.

·         1 & ½ cups Soaked Cashews

·         6-7 Soaked Dates

·         1/3rd can full-fat Coconut Milk

·         2tbsp Maple Syrup

·         Pinch of Salt

·         1/3rd cup Cocoa Powder

This will be your last layer so let it freeze then top with your favorites! I used coconut and since I am not a vegan I added some honey on top, but feel free to jazz this one up however you would like!

Let me know if you have any Bomb Vegan cake recipes up your sleeve, or if you decide to give this one a try let me know!

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Low Sugar Smoothie

Chocolate Cherry Almond Smoothie Bowl

When I began the candida diet I quickly found out that my sweet tooth was extremely limited. Limited that is, until I found out that you can make smoothies that taste and look like Ice Cream!

Unfortunately most smoothie bowl recipes include bananas which are too high sugar for the Candida diet so of course I had to create my own recipe. My goal here was to keep it lower in sugar while keeping the taste and consistency on point.

So here is the smoothie recipe you have been awaiting for!

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Ingredients

·         1/3rd cup frozen Dark Cherries ( Make            sure they are not sweetened*)

·         2-4 ice cubes

·         1 Tbsp. Almond Butter

·         1 Tbsp. Avocado

·         2Tbsp Anthony’s Pea Protein

·         1 Tbsp. Cocoa Powder

·         Handful of Spinach or Kale

·         2-3 drops of stevia

Top with my Chocolate Granola, Chia Seeds, Cashews, Coconut, etc. & Enjoy!

Best Matcha Latte

Cheers to the best Matcha you'll ever have! 

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If you read my last blog post, you'll know that within the last year I have almost completely given up coffee because it was causing unwanted stress to my hormones and anxiety.

Quitting coffee was not easy, taking some trial and error to find a drink that I would enjoy and give me healthy energy to start my day. I was thankful when I discovered Matcha in the form of lattes at a local coffee shop, but quickly realized that it was full of refined sugar, powdered milk, and other ingredients that shouldn't be sipped in a take-a-way cup..or any cup. 

This is a recipe I created to replace the "healthy" junk with this Matcha made in the comfort of my own kitchen, which not only tastes out of this world with its frothy perfection, but is also great for your health!

·         1 tsp Matcha: Antioxidants & Sustained Energy

·         1 tsp Chlorella: Detoxifying

·         1 Tbsp Collagen: Can aid in the repair of leaky gut

·         Dash of Cinnamon: Lowers blood sugar

·         5 drops Stevia or any other sweetener of choice. 

·         8oz unsweetened nut milk

This drink is perfect hot or cold!

ICED
Blend all of the ingredients and pour over ice.

HOT

Blend together ingredients with 8oz how water and 4oz almond milk.  

Give this drink a go and let me know how you enjoy it!  

Pssst* check out why I quit coffee in the first place here https://www.sonyasopencupboard.com/

5 Ingredient Gluten Free Granola

As you might know or not know I am a HUGE chocolate fanatic. I also am quite fond of creating healthy foods that can pass as a dessert or a meal! This Chocolate granola meats all the requirements of a healthy gluten free, dairy free, sugar free, vegan alternative to the sugar and additive filled products you might find in the cereal aisle.

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INGREDIENTS 

·         1 cup Gluten Free Oats

·         1/4th cup Cocoa Powder

·         2 Tbsp Coconut Oil  

·         Pinch of salt

·         Sweetener to taste

Mix all the ingredients together.

Feel free to add any extras you might enjoy such as coconut flakes, sunflower seeds, Pumpkin seeds, cinnamon, vanilla, etc. The beauty of this recipe is that it’s so simple and adjustable to whatever you prefer!

You can also chose to eat it raw or toast it in a skillet on medium heat for about 5 to 10 minutes.

Once it are done enjoy as a meal, snack or topping for your favorite treats such as ice cream, yogurt and smoothies!